Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads
Franco Emanuel Vasile,Ana Romero,María Alicia Judis,Marı́a Florencia Mazzobre-2015-06-23-Food Chemistry
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Keywords
ChitosanExudateChemistryFood scienceExcipientFish oilNatural gumBiopolymer
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